Back to basic recipes: Brown Rice (Gluten free + Whole grain)

I personally love brown rice. When a doctor told me to cut out sugar and give up white rice it took me a few weeks to get used to only eating brown rice. I love the nutty flavour, the chewier texture and the fact that it keeps me fuller for longer. I hope you too can learn to love brown rice as much as I do.

Pros of Brown RiceLower GI so it releases energy slowly
Tastes great – nutty
Rich in vitamins, minerals & naturally-occuring oils
Promotes weightless and keeps you fuller for longer
Rich in antioxidants
High in fibre
Use left overs for salad the next day

Cons of Brown RiceTakes a long time to cook
Have to plan dinner an hour in advance
Not everyone likes it

Back to basic recipes: Brown Rice (Gluten free + Whole grain)
Evaporation Method: Allow 1/4 cup of raw rice for each person
This recipe is for four people

WHAT TO DO
Put the rice and water in a pot that has a tight fitting lid. Add your seasoning and turn up the heat to medium. As soon as it starts to boil, put the lid on and turn the heat down to low. Cook on low for 45 minutes. Turn off the heat and let the pot sit closed for a further 15 minutes. Eat and enjoy!

Tip No.1: If your pot lid has a small hole in it you can place an eggcup onto of it to keep the steam in.Tip No.2: You can start with cold or hot water… if you’re in a rush you can start with hot to get it up to boiling point sooner.

About The Author

Cecilia Timm

I am a scientist by training (BSc Sydney Uni) and passionate food lover in life. As part of my quest for good health I have tried to modify my diet to accommodate my food allergies in the hope of improving my health + life + sense of well being. Feel free to share my recipes and make suggestions or requests. The more we share ideas... the better all of our lives will be. Get in touch (see contact tab on the side of the page) or you could Visit my about page to find out more :) You can follow Ceci’s Superfoods on Twitter and Facebook